Perchlorate Questions and Answers

Size: px
Start display at page:

Download "Perchlorate Questions and Answers"

Transcription

1 Page 1 of 9 FDA Home Page CFSAN Home Search/Subject Index Q & A Help CFSAN/Office of Plant & Dairy Foods September 20, 2003; Updated November 26, 2004; May 29, 2007 and February 7, 2008 Perchlorate Questions and Answers Introduction Introduction 1. What are the effects of perchlorate on the human body? 2. Has a safe level for perchlorate in water and food been established? 3. The EPA's drinking water equivalent level for perchlorate is 24.5 parts per billion (ppb). Is this the standard for perchlorate in bottled water? 4. In some areas of California, perchlorate has been found in tap water. Do bottled water manufacturers test for perchlorate? 5. Has FDA developed a method to detect perchlorate in foods? 6. What is FDA's Total Diet Study? 7. Did FDA test TDS foods for perchlorate and iodine? 8. What were the estimates of the dietary intake of perchlorate from the "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" study? 9. What were the estimates of the dietary intake of iodine from the "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" study? 10. What is FDA recommending to consumers? 11. How did FDA conduct the exploratory surveys for perchlorate in 2004 and 2005? 12. Has FDA informed the public of the perchlorate levels that have been found in foods from the exploratory surveys? 13. What was the exposure estimate based on the exploratory surveys and how did it compare to EPA's RfD? 14. Did the perchlorate levels in the 27 foods and beverages analyzed from the exploratory surveys provide an accurate measure of exposure to perchlorate? 15. What are FDA's next steps? Perchlorate is a naturally occurring and manmade chemical. Naturally occurring

2 Page 2 of 9 perchlorate, for example, is found in arid states in southwestern United States (U.S.), as well as in nitrate fertilizer deposits in Chile and potash ore found in U.S. and Canada. Perchlorate can also form naturally in the atmosphere, leading to trace levels of perchlorate in precipitation. Perchlorate is also an industrial chemical that is used as an oxidizing agent in rocket propellant, in fireworks and flares, and for other purposes. It has been detected in a variety of foods and in drinking water from some locations in the U.S. In order to work toward development of an assessment of the potential risk of perchlorate, the Food and Drug Administration (FDA) started an initial exploratory survey in 2004 and expanded the exploratory survey in 2005 to better understand the occurrence and levels of perchlorate in a variety of foods from various locations. In 2005 and 2006, FDA conducted Total Diet Study (TDS) surveys to obtain perchlorate levels in TDS foods that are more comprehensive and nationally representative (see Question 6). The levels of perchlorate found in the foods are analyzed to better understand perchlorate exposure from food and to support action, if warranted, to protect the public health. Based on the perchlorate data obtained from the exploratory and TDS surveys, the estimated average perchlorate intakes by the U.S. population were below the perchlorate reference dose (RfD) of 0.7 micrograms per kilogram body weight per day (µg/kg bw/day) recommended by the National Academy of Sciences and adopted by the U.S. Environmental Protection Agency (see questions 2, 8, and 13). 1. What are the effects of perchlorate on the human body? Human exposure to high dosages (e.g., pharmacological) of perchlorate can interfere with iodide uptake into the thyroid gland, disrupting the functions of the thyroid and potentially leading to a reduction in the production of thyroid hormone. In fact, perchlorate has been used as a drug to treat hyperthyroidism (excess thyroid hormone production) and to diagnose disorders related to thyroid or iodine metabolism. In adults, the thyroid plays an important role in regulating metabolism. In fetuses and infants, thyroid hormones are critical for normal growth and development of the central nervous system. Therefore, pregnant women and their fetuses and newborns have the greatest potential for risk of adverse health effects following exposure to perchlorate. Perchlorate-induced changes in thyroid function have not been demonstrated in studies of human groups intentionally exposed to levels of perchlorate below the therapeutic range, even at doses as high as 500 microgram per kilogram body weight per day (µg/kg bw/day). However, in a recent study by Blount et al. (Environmental Health Perspective 114:1865, 2006), the authors reported a statistically significant association between perchlorate exposure and changes in thyroid hormone levels in women with sub-optimal urine iodine levels (less than 100 microgram per liter (µg/l)) that may indicate iodine deficiency. The study analyzed cross-sectional data from the National Health and Nutrition Examination Survey (NHANES) dataset. Thirty-six percent of the women tested had less than 100 µg/l iodine in their urine. Blount et al. used the 100 µg/l cut-off based on the World Health Organization (WHO) definition of sufficient iodine status. Blount et al. have stated that the study should be affirmed with another large

3 Page 3 of 9 population-based study that includes hundreds of women with low iodine levels as a vulnerable population group. The study will include measurement of other analytes that can be indicators of thyroid function, in addition to free T4 and thyroid stimulating hormone. 2. Has a safe level for perchlorate in water and food been established? In 2003, the Environmental Protection Agency (EPA), the Department of Defense (DOD), the Department of Energy (DOE), and the National Aeronautics and Space Administration (NASA) asked the National Academy of Sciences (NAS) to review EPA's draft health assessment for perchlorate. In January 2005, the NAS Committee to Assess the Health Implications of Perchlorate Ingestion released its study report (see "Health Implications of Perchlorate Ingestion" ) that recommended a perchlorate reference dose (RfD) of 0.7 microgram per kilogram body weight per day (µg/kg bw/d). The RfD is an estimate (with uncertainty spanning perhaps an order of magnitude) of a daily oral exposure to the human population (including sensitive subgroups) that is likely to be without an appreciable risk of deleterious effects over a lifetime. The RfD for perchlorate includes a 10-fold uncertainty factor. In addition, the NAS used a non adverse end point, inhibition of iodine uptake, to derive the reference dose. Inhibition of iodine uptake is a precursor that can lead to hypothyroidism, the adverse effect considered by the NAS committee. As a result, the reference dose was considered conservative and health protective by the NAS committee. The NAS also considered pregnant women and their fetuses to be the most sensitive populations to the health effects of perchlorate and emphasized the importance of ensuring that all pregnant women have adequate iodine intake. In February 2005, the Environmental Protection Agency (EPA) adopted the NAS recommended RfD of 0.7 µg/kg bw/day for perchlorate (see "EPA Sets Reference Dose for Perchlorate"),which focuses on protecting the most sensitive population, the fetuses of pregnant women who might have hypothyroidism or iodine deficiency. If all exposure is assumed to come from drinking water, the RfD translates to a drinking water equivalent level (DWEL) of 24.5 parts per billion (ppb) based on two (2) liters of drinking water consumption per day by adults. However, because EPA's RfD is relevant to assessing total intake, information on total exposure from both water and food is needed to evaluate the impact of perchlorate on populations, including sensitive subgroups. 3. The EPA's drinking water equivalent level for perchlorate is 24.5 parts per billion (ppb). Is this the standard for perchlorate in bottled water? No. FDA has not established a standard (i.e., an allowable level) for perchlorate in bottled water. In February 2005, EPA adopted the NAS recommended RfD of 0.7 µg/kg bw/day for perchlorate (see "EPA Sets Reference Dose for Perchlorate"), which focuses on protecting the most sensitive population, the fetuses of pregnant women who might have hypothyroidism or iodine deficiency. If all perchlorate exposure is assumed to come from drinking water, the RfD translates to a drinking water equivalent level (DWEL) of 24.5 ppb based on two (2) liters of drinking water consumption per day by adults. EPA has not yet determined whether a drinking

4 Page 4 of 9 water standard (i.e., a maximum contaminant level or MCL) is warranted for perchlorate. EPA has been gathering and evaluating information on the perchlorate health effects and occurrence in public water systems to determine whether or not a drinking water standard presents a meaningful opportunity to reduce risk for those persons served by public water systems. Understanding overall exposure to perchlorate, including the potential contribution from food, is important to making a decision about regulating perchlorate in drinking water. EPA is working with FDA, as well as other federal agencies and states to better understand perchlorate exposure and the impact on EPA's policies. Under the Federal Food, Drug, and Cosmetic Act, if EPA establishes an MCL for perchlorate in public drinking water, FDA is required to establish an allowable level for perchlorate under the quality standard regulations for bottled water or make a finding that such a regulation is not necessary to protect the public health because the contaminant is found in water in public water systems but not in water used for bottled drinking water. 4. In some areas of California, perchlorate has been found in tap water. Do bottled water manufacturers test for perchlorate? FDA has not established a standard for perchlorate in bottled water, and FDA's current bottled water regulations do not require bottled water manufacturers to test for perchlorate. If EPA establishes a standard for perchlorate in public drinking water, FDA will consider establishing a quality standard for perchlorate in bottled water. If FDA establishes such a standard, bottlers will be required to test for perchlorate. The bottled water industry is aware of the potential for perchlorate contamination in source waters for bottling and some bottlers may voluntarily test for perchlorate. Consumers should contact bottled water producers for more information. 5. Has FDA developed a method to detect perchlorate in foods? Yes. FDA has developed a rapid, sensitive, and specific ion chromatography-tandem mass spectrometry (IC-MS/MS) method for determining perchlorate in selected foods. The smallest amount of perchlorate that this method can detect, or the limit of detection (LOD), is 0.30 ppb for fruits, fruit juices, and vegetables; 1.00 ppb for milk, grain products, fish, and shrimp; and 0.20 ppb for bottled water. An article, entitled "Rapid Determination of Perchlorate Anion in Foods by Ion Chromatography-Tandem Mass Spectrometry," describing FDA's method has been published in the September 15, 2004 issue of the scientific journal Analytical Chemistry (Analytical Chemistry. 2004, 76, ). FDA's 2005/2006 Total Diet Study Surveys 6. What is FDA's Total Diet Study?

5 Page 5 of 9 FDA's Total Diet Study (TDS) is the Agency's ongoing market basket survey in which 285 core foods (TDS foods) in the U.S. food supply are collected and analyzed to determine levels of various contaminants and nutrients in those foods. The foods collected in the TDS (referred to as the TDS food list) represent the major components of the diet of the U.S. population. The food list is based on results of national food consumption surveys and is updated from time to time to reflect changes in food consumption patterns. Four market baskets are generally collected each year, one in each of four geographic regions of the U.S. (i.e., West, North Central, South, and Northeast). For each market basket, samples of each TDS food are collected from grocery stores and fast food restaurants in three cities within the region, prepared table-ready, and composited for analysis. Therefore, each data point for a contaminant or a nutrient represents the analytical result for a composite of three samples of the TDS food. For more information on the TDS, see Total Diet Study. 7. Did FDA test TDS foods for perchlorate and iodine? Yes. For perchlorate, 54 out of 57 TDS baby foods were analyzed in four market baskets collected in FY05; the remaining three baby foods were analyzed in three market baskets because they were not available for analysis in the fourth market basket for FY05. The other 228 TDS foods were collected and analyzed in FY06; of those, 128 were analyzed for four market baskets and 100 were analyzed for two market baskets. The complete set of perchlorate data obtained from FY05 and FY06 TDS surveys is available on FDA's website. For iodine, 285 TDS foods from five markets baskets collected in FY03 and FY04 were analyzed (iodine results are available at Total Diet Study). On January 2, 2008, FDA published a study entitled "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" in the Journal of Exposure Science and Environmental Epidemiology. This study reports on the estimated average dietary intakes of perchlorate and iodine based on analytical results for perchlorate from FDA's TDS samples collected in FY 05/06 and for iodine from TDS samples collected in FY03/ What were the estimates of the dietary intake of perchlorate from the "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" study? The estimated lower bound to upper bound average perchlorate intakes by the 14 age-gender subgroups (see below) range from 0.08 to 0.39 µg/kg bw/day, all below the RfD of 0.7 µg/kg bw/day recommended by the National Academy of Sciences and adopted by the U.S. Environmental Protection Agency. The 14 age-gender subgroups consist of infants (6-11 months), children (2 years), children (6 years), children (10 years), teenage girls (14-16 years), teenage boys (14-16 years), women (25-30 years), men (25-30 years), women (40-45 years), men (40-45 years), women (60-65 years), men (60-65 years), women (70 + years), and men (70 + years). Children 2 years of age, with estimated average intakes ranging from

6 Page 6 of to 0.39 µg/kg bw/day, have the highest total perchlorate intake per kilogram body weight per day, but are below the RfD of 0.7 µg/kg bw/day recommended by the National Academy of Sciences and adopted by the U.S. Environmental Protection Agency. Total average intake ranges for infants 6-11 months, children 6, and children 10 years of age are estimated to be 0.26 to 0.29 µg/kg bw/day, 0.25 to 0.28 µg/kg bw/day, and 0.17 to 0.20 µg/kg bw/day, respectively. The estimated total average intakes by the other age-gender subgroups ranged from 0.08 to 0.14 µg/kg bw/day. 9. What were the estimates of the dietary intake of iodine from the "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" study? Because human exposure to high dosages of perchlorate can interfere with iodide uptake into the thyroid gland, it is important to consider the levels of iodine in the body. The estimated average iodine intakes by the 14 age-gender subgroups show a range from 138 to 353 µg/person/day. The estimated average iodine intakes for infants, 6-11 months exceeded their adequate intake (AI) of 135 µg/person/day. The estimated average iodine intakes by all other 13 children and adult age-gender subgroups exceeded their relevant estimated average requirements (EARs) of 65 µg/person/day for children 2 and 6 years, 73 µg/person/day for children 10 years, and 95 µg/person/day for the remaining 10 age-gender subgroups. The EARs are defined by NAS as the nutrient intake levels estimated to meet the requirements of half the healthy individuals within a particular age group. An AI is set by NAS when there is insufficient evidence to determine an EAR and defined as the recommended average daily intake level of a nutrient that is assumed to be adequate for a group of apparently healthy individuals. 10. What is FDA recommending to consumers? FDA is not recommending any changes to infants' and children's diets and eating habits based on current perchlorate data. FDA continues to recommend a healthy eating plan, consistent with the Dietary Guidelines for Americans, that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats, cholesterol, salt (sodium) and added sugars. Additionally, adequate intake of iodine has previously been recognized as important for healthy thyroid function. FDA's 2004/2005 Exploratory Surveys 11. How did FDA conduct the exploratory surveys for perchlorate in 2004 and 2005? During Fiscal Year 2004 (FY04), FDA conducted an initial exploratory survey that involved the collection and analysis of samples of domestic origin (i.e., bottled water, milk, lettuce, tomatoes, carrots, spinach, cantaloupe). Produce samples (lettuce, tomatoes, carrots, spinach, and cantaloupe) were collected particularly from

7 Page 7 of 9 regions (i.e., Southern California and Arizona) where water sources were known to be contaminated with perchlorate, based on a study report of detecting perchlorate in winter lettuce grown in Southern California or Arizona (Environmental Working Group. Suspect Salads: Toxic rocket fuel found in samples of winter lettuce ). Bottled water and milk samples were collected from throughout the country. Bottled water was selected for the survey to obtain an initial assessment of perchlorate occurrence in source waters for bottling, while milk was sampled as a follow up to a Texas Tech University study that found perchlorate in a small number of milk samples from Texas (Kirk et al., Perchlorate in Milk. Environ. Sci. Technol. 2003, 37: ). Produce samples (lettuce, tomatoes, carrots, spinach, and cantaloupe) were selected for the survey based on their high water content, relatively high consumption, and early indications of perchlorate uptake by plants (when irrigated with perchlorate-containing water or when grown in soil that naturally contains perchlorate or that has been previously exposed to perchlorate-containing water or fertilizer). For FY05, FDA expanded the exploratory survey. In addition to collecting further samples of tomatoes, carrots, spinach, and cantaloupe, FDA collected samples of other high water content foods, including fruits and fruit juices such as apples, oranges, and grapes; vegetables such as cucumbers, green beans, and greens; and seafood such as aquaculture fish and shrimp. In addition, grain products such as wheat flour, cornmeal, and rice were sampled as a follow up to a Texas Tech University study report that found perchlorate in wheat heads (Jackson et al., Perchlorate Accumulation in Forage and Edible Vegetation. J. Agric. Food Chem. 2005, 53: ). The FY05 samples collected by FDA consisted of domestic products grown in a broader range of locations within the U.S. (i.e., Florida, Georgia, Idaho, Illinois, Iowa, Kansas, Louisiana, Maine, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Texas, Washington) to determine if perchlorate occurs in foods from wider regions of the United States, and not only from regions where water sources were known to be contaminated with perchlorate. In FY05, FDA also collected and analyzed a limited number of imported products commonly entering the U.S. market (e.g., produce from Mexico, grapes from Chile, aquaculture salmon from Canada, shrimp from Southeast Asia) that were available for sampling during FY Has FDA informed the public of the perchlorate levels that have been found in foods from the exploratory surveys? Yes. The complete set of perchlorate data obtained from the FY04 and FY05 exploratory surveys is available on FDA's website. 13. What was the exposure estimate based on the exploratory surveys and how did it compare to EPA's RfD? FDA's preliminary perchlorate exposure assessment (see "Preliminary Estimation of Perchlorate Dietary Exposure Based on FDA 2004/2005 Exploratory Data") suggested that perchlorate levels found in the 27 foods and beverages (milk, fruits and fruit juices, vegetables, grain products, aquaculture fish and shrimp) are not

8 Page 8 of 9 likely to present a public health risk. Based on perchlorate data obtained from FDA's FY04 and FY05 exploratory surveys, the estimated total mean population (all persons aged 2 and above) perchlorate exposure from the 27 foods and beverages was determined to be µg/kg bw/day, which is below the RfD of 0.7 µg/kg bw/day, the daily exposure level over a lifetime that is not expected to cause adverse health effects, recommended by NAS and adopted by EPA. FDA's preliminary exposure estimate was similar to the geometric mean perchlorate dose of µg/kg bw/day for the U.S. population (males and females aged 20 years and older) estimated by Blount et al. in 2006 (Perchlorate Exposure of the US Population, J Expo Sci Environ Epidemiol (2006), 1-8). 14. Did the perchlorate levels in the 27 foods and beverages analyzed from the exploratory surveys provide an accurate measure of exposure to perchlorate? There are uncertainties associated with the conclusions of FDA's preliminary exposure assessment because the perchlorate levels in the 27 foods and beverages were exploratory data and consumption of the 27 foods and beverages represented only about 32 percent of the total diet for the U.S. population, ages 2 years and older and 42 percent of the total diet for children, 2-5 years. At the time FDA conducted the preliminary exposure assessment based on 2004/2005 exploratory perchlorate data, it did not have any information on the distribution of perchlorate in foods that constitute the remaining 68 percent of the total diet for U.S. population, ages 2 years and older and 58 percent of the total diet for children, 2-5 years. Therefore, the true average intake of perchlorate could be higher than the average intake based on FDA's exploratory perchlorate data for the 27 foods and beverages. Sampling of additional food types to increase representation of the total U.S. diet and collection of food types from wider regions of the country would better characterize perchlorate distribution in the U.S. food supply that could provide a more precise assessment of the scope of perchlorate exposure and the public health implications for food with more reasonable certainty. Therefore, FDA conducted a more comprehensive and nationally representative exposure assessment based on perchlorate data obtained from FY05 and FY06 Total Diet Study surveys (see questions 6-10 above). FDA's Next Steps 15. What are FDA's next steps? FDA is continuing to test additional food types for perchlorate. In FY07, FDA tested additional samples of individual food products collected through additional surveys, and during FY 08, additional TDS samples will be analyzed for perchlorate. Information on the distribution of perchlorate in a wider variety of foods obtained from these surveys will further enhance FDA's ability to assess the dietary exposure of U.S. consumers to perchlorate. FDA will continue to inform the public of its findings as additional data is collected.

9 Page 9 of 9 Other steps may include developing and fostering public/private partnerships to gather scientific and technological information and data for assessing the human exposure to perchlorate. FDA is continuing to work with the Interagency Working Group on Perchlorate, composed of other federal agencies, including USDA and EPA, to evaluate the potential risk associated with perchlorate exposure. Pesticides, Metals, Chemical Contaminants, & Natural Toxins: Perchlorate CFSAN Home CFSAN Search/Subject Index CFSAN Disclaimers & Privacy Policy CFSAN Accessibility/Help FDA Home Page Search FDA Site FDA A-Z Index Contact FDA FDA/Center for Food Safety & Applied Nutrition Hypertext updated by ear/dms/shm February 7, 2008

CRS Report for Congress

CRS Report for Congress Order Code RS21961 Updated November 1, 2006 CRS Report for Congress Received through the CRS Web Perchlorate Contamination of Drinking Water: Regulatory Issues and Legislative Actions Summary Mary Tiemann

More information

Perchlorate Contamination of Drinking Water: Regulatory Issues and Legislative Actions

Perchlorate Contamination of Drinking Water: Regulatory Issues and Legislative Actions Order Code RS21961 Updated April 4, 2007 Perchlorate Contamination of Drinking Water: Regulatory Issues and Legislative Actions Summary Mary Tiemann Specialist in Environmental Policy Resources, Science,

More information

FDA Activities on Acrylamide, Furan, and Perchlorate

FDA Activities on Acrylamide, Furan, and Perchlorate FDA Activities on Acrylamide, Furan, and Perchlorate Lauren Posnick Robin, Sc.D. FDA/CFSAN/OPDF AMI SAC/IC Committee Meeting September 30, 2005 Acrylamide Background on Acrylamide First report, Sweden,

More information

DIETARY GUIDELINES FOR AMERICANS, ,

DIETARY GUIDELINES FOR AMERICANS, , DIETARY GUIDELINES FOR AMERICANS, 2015-2020, AND THE STATE OF THE AMERICAN DIET Vanessa da Silva, PhD, RD Assistant Professor and Nutrition Specialist University of Arizona DIETARY GUIDELINES FOR AMERICANS

More information

Perchlorate: an emerging contaminant

Perchlorate: an emerging contaminant Perchlorate: an emerging contaminant WaterTech 2008 April 18, 2008 Presented by: Erik J. Martin, Ph.D. Outline of Presentation 1. Perchlorate Background 2. Health Effects 3. Exposure Assessment 4. Drinking

More information

Following Dietary Guidelines

Following Dietary Guidelines LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary

More information

BUNDESINSTITUT FÜR RISIKOBEWERTUNG

BUNDESINSTITUT FÜR RISIKOBEWERTUNG BUNDESINSTITUT FÜR RISIKOBEWERTUNG Mehrfachrückstände von Pflanzenschutzmitteln in Lebensmitteln Teil III Internationale Bewertungskonzepte für Mehrfachrückstände 10.11.2005 Cumulative Risk Assessment:

More information

This presentation was supported, in part, by the University of Utah, where Patricia Guenther has an adjunct appointment.

This presentation was supported, in part, by the University of Utah, where Patricia Guenther has an adjunct appointment. 1 Like the 2005 version, the Healthy Eating Index-2010 is a result of a collaboration among staff at the USDA Center for Nutrition Policy and Promotion and the National Cancer Institute. This presentation

More information

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without

More information

Supporting and Implementing the Dietary Guidelines for Americans in State Public Health Agencies

Supporting and Implementing the Dietary Guidelines for Americans in State Public Health Agencies Supporting and Implementing the 2015-2020 Dietary Guidelines for Americans in State Public Health Agencies Importance of Healthy Eating Good nutrition is important across the lifespan Includes children,

More information

Topic 12-2 Making Daily Food Choices

Topic 12-2 Making Daily Food Choices Topic 12-2 Making Daily Food Choices In this topic, you will learn how to choose foods that will supply nutrients, as well as Influences on food choices MyPyramid The Dietary Guidelines for Americans Making

More information

Activity 3-F: Micronutrient Activity Station

Activity 3-F: Micronutrient Activity Station Activity 3-F: Micronutrient Activity Station 1 Vitamin A deficiency 1 Instructions Please read through this Vitamin A information package and discuss amongst your group. You have 15 minutes to review this

More information

New Dietary Guidelines Will Help Americans Make Better. Food Choices, Live Healthier Lives

New Dietary Guidelines Will Help Americans Make Better. Food Choices, Live Healthier Lives U.S. Department of Health and Human Services New Dietary Guidelines Will Help Americans Make Better Food Choices, Live Healthier Lives January 12, 2005 Retrieved 01/18/05 from http://www.hhs.gov/news/press/2005pres/20050112.html

More information

Nutrition - What Should We Eat?

Nutrition - What Should We Eat? Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans www.choosemyplate.gov Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans

More information

DIETARY GUIDELINES FOR AMERICANS EIGHTH EDITION

DIETARY GUIDELINES FOR AMERICANS EIGHTH EDITION DIETARY GUIDELINES FOR AMERICANS 2015-2020 EIGHTH EDITION Executive Summary Over the past century, deficiencies of essential nutrients have dramatically decreased, many infectious diseases have been conquered,

More information

Databases for Characterizing Foods in the As Eaten Form

Databases for Characterizing Foods in the As Eaten Form Databases for Characterizing Foods in the As Eaten Form Elizabeth Condon, M.S., R.D. 36th National Nutrient Databank Conference March 27, 2012 Key Issues Most databases designed for assessing dietary intake

More information

Environmental perchlorate: thyroid-related health risks? Brigitte Decallonne Dept of Endocrinology KU Leuven

Environmental perchlorate: thyroid-related health risks? Brigitte Decallonne Dept of Endocrinology KU Leuven Environmental perchlorate: thyroid-related health risks? Brigitte Decallonne Dept of Endocrinology KU Leuven Introduction: What s the problem with environmental perchlorate? Mechanism of action of perchlorate:

More information

Vitamins and Minerals

Vitamins and Minerals Eating Right Vitamins and Minerals Many claims about vitamins and minerals may be misleading and confusing. The following lists tell what vitamins and minerals do, where they are found and the current

More information

Dietary Guidelines Executive Summary

Dietary Guidelines Executive Summary Page 1 of 7 2015-2020 Dietary Guidelines Executive Summary In this section: 1. The Guidelines 2. Key Recommendations Over the past century, deficiencies of essential nutrients have dramatically decreased,

More information

Lecture 4 Nutrition Part 2 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns

Lecture 4 Nutrition Part 2 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns Lecture 4 Nutrition Part 2 1 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns 2 1 Healthy Diet! 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good diet, 2. Moderate Exercise,

More information

Chapter 2. Planning a Healthy Diet

Chapter 2. Planning a Healthy Diet Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control

More information

Dietary Guidelines for Americans :

Dietary Guidelines for Americans : Dietary Guidelines for Americans 2015-2020: What Are The Guidelines and Their Scientific Basis, When and Why Do They Change, and How Do They Affect Public Health? Jennifer Seymour, PhD Senior Policy Advisor,

More information

Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources

Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources Labels Food The United States Food and Drug Administration requires most packaged foods and beverages to have a Nutrition Facts label to help consumers make informed choices about the foods they eat. Serving

More information

ACEP National H1N1 Preparedness Survey Results

ACEP National H1N1 Preparedness Survey Results 1) On a scale from 1 to 10 (10 being totally prepared and 1 being totally unprepared), do you think your hospital is prepared to manage a surge of H1N1 flu patients this fall and winter? (totally prepared)

More information

Nutrition Notes website.notebook October 19, Nutrition

Nutrition Notes website.notebook October 19, Nutrition Nutrition Nutrition Notes website.notebook October 19, 2016 Food is any substance that is ingested ("eaten") and helps sustain life. Food categories: Meats and Alternative Dairy Products Fruits and Vegetables

More information

Dietary Guidelines for Americans

Dietary Guidelines for Americans 2015-2020 Dietary Guidelines for Americans for Americans. Available at DietaryGuidelines.gov. 1 Presentation Objectives Introduce the 2015-2020 Dietary Guidelines for Americans Highlight the Key Elements

More information

Food. Food Groups & Nutrients

Food. Food Groups & Nutrients Food Food Groups & Nutrients Grains Group Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Examples: bread,

More information

Introduction. Future U.S. initiatives regarding the food safety for fresh produce. FoodNet Partners. FoodNet Partners

Introduction. Future U.S. initiatives regarding the food safety for fresh produce. FoodNet Partners. FoodNet Partners Introduction Future U.S. initiatives regarding the food safety for fresh produce This presentation is based upon FDA s testimony about the E. coli outbreaks to the U.S. Congress delivered on November 15,

More information

EASY WAYS TO EAT MORE FRUITS AND VEGETABLES AS PART OF A HEALTHY DIET.

EASY WAYS TO EAT MORE FRUITS AND VEGETABLES AS PART OF A HEALTHY DIET. This is a text-only 508 accessible version for the visually impaired. For a full-color brochure, see: www.fruitsandveggiesmatter.gov/downloads/aa_womens_brochure.pdf Page 1- Left column (back cover) EASY

More information

Activity 3-F: Micronutrient Activity Station

Activity 3-F: Micronutrient Activity Station Activity 3-F: Micronutrient Activity Station 1 Vitamin A deficiency 1 Instructions Please read through this Vitamin A information package and discuss amongst your group. You have 15 minutes to review this

More information

Lecture 4 Nutrition, Part 2 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns

Lecture 4 Nutrition, Part 2 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns Lecture 4 Nutrition, Part 2 1 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns 2 1 Healthy Diet? 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good

More information

Facts that you need to know

Facts that you need to know NUTRITION This article explores the basic concepts of nutrition and provides useful tips on healthy diet My neighbor walks up to me asking whether I am aware of the nutritional value of a new food product

More information

Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test

Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test 1. List the ten dietary guidelines recommended for Americans. (10) a. b. c. d. e. f. g. h. i. j. Multiple

More information

Appendix G. U.S. Nutrition Recommendations and Guidelines. Dietary Guidelines for Americans, Balancing Calories to Manage Weight

Appendix G. U.S. Nutrition Recommendations and Guidelines. Dietary Guidelines for Americans, Balancing Calories to Manage Weight Appendix G U.S. Nutrition Recommendations and Guidelines Dietary Guidelines for Americans, 2010 Balancing Calories to Manage Weight Prevent and/or reduce overweight and obesity through improved eating

More information

This article appeared. in the January 2008 issue of To Your Health

This article appeared.  in the January 2008 issue of To Your Health This article appeared in the January 2008 issue of To Your Health www.toyourhealth.com Reprints are provided by MPA Media as a courtesy to our clients. The information provided in these documents remains

More information

Interim Drinking Water Health Advisory For Perchlorate

Interim Drinking Water Health Advisory For Perchlorate Interim Drinking Water Health Advisory For Perchlorate ii Interim Drinking Water Health Advisory for Perchlorate Prepared by: Health and Ecological Criteria Division Office of Science and Technology Office

More information

Instructor s Manual for Unit 2 The Inside Story about Nutrition and Health

Instructor s Manual for Unit 2 The Inside Story about Nutrition and Health Instructor s Manual for Unit 2 The Inside Story about Nutrition and Health Class Preparation Materials in the Instructor s Manual for Unit 2 Learning Objectives Brief Chapter Outline Answers to Global

More information

On January 7, 2016, the federal government Dietary Guidelines for Americans by Brenda Richardson, MA, RDN, LD, CD, FAND

On January 7, 2016, the federal government Dietary Guidelines for Americans by Brenda Richardson, MA, RDN, LD, CD, FAND NUTRITION CONNECTION How CDMs Can Support the 2015-2020 Dietary Guidelines for Americans by Brenda Richardson, MA, RDN, LD, CD, FAND On January 7, 2016, the federal government released the 2015-2020 Dietary

More information

Percentage of U.S. Children and Adolescents Who Are Overweight*

Percentage of U.S. Children and Adolescents Who Are Overweight* Percentage of U.S. Children and Adolescents Who Are Overweight* 20 18 16 14 12 10 8 6 4 2 0 5 1963-65; 1966-70 6 4 4 1971-1974 7 5 1976-1980 11 1988-1994 15 1999-2000 17 16 2001-2002 Ages 6-11 Ages 12-19

More information

Functions of Food. To provide us with energy and keep us active. For growth and repair of the. body. To stop us from feeling hungry.

Functions of Food. To provide us with energy and keep us active. For growth and repair of the. body. To stop us from feeling hungry. Functions of Food To provide us with energy and keep us active. For growth and repair of the body. To stop us from feeling hungry. To keep us healthy and fight diseases. Nutrients Macro/Micro Nutrient

More information

Dietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010

Dietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010 Dietary Guidelines for Americans & Planning a Healthy Diet NUTR 2050 NUTRITION FOR NURSING PROFESSIONALS MRS. DEBORAH A. HUTCHEON, MS, RD, LD Lesson Objectives At the end of the lesson, the student will

More information

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities

More information

Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory. Definitions Obesity: Body Mass Index (BMI) of 30 or higher.

Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory. Definitions Obesity: Body Mass Index (BMI) of 30 or higher. Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory Definitions Obesity: Body Mass Index (BMI) of 30 or higher. Body Mass Index (BMI): A measure of an adult s weight in relation

More information

1 ONE MY FUEL UP PLATE. LESSON

1 ONE MY FUEL UP PLATE.   LESSON MY FUEL UP PLATE LESSON 1 ONE Explain how physical activity impacts nutritional needs. Identify appropriate number of servings for each food group and recommended caloric intake based on a personal needs

More information

What are the patterns of dietary intake across the lifespan and the opportunities to support healthy aging?

What are the patterns of dietary intake across the lifespan and the opportunities to support healthy aging? What are the patterns of dietary intake across the lifespan and the opportunities to support healthy aging? Eve Stoody, PhD Lead Nutritionist U.S. DEPARTMENT OF AGRICULTURE CENTER FOR NUTRITION POLICY

More information

The Food Guide Pyramid

The Food Guide Pyramid The Food Guide Pyramid In this lesson, you will Learn About n What influences a person s food choices. n How to use the Food Guide Pyramid to make healthful food choices. The Foods You Choose The foods

More information

MyPlate. Lesson. By Carone Fitness. MyPlate

MyPlate. Lesson. By Carone Fitness. MyPlate Lesson By Carone Fitness Nutrition is the study of how the health of your body is influenced by the foods you eat. The foods that you consume provide your body with energy, build and maintain organs and

More information

3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1

3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1 (GRAB A SHEET ON YOUR WAY IN) What 7 things make up your favorite salad? (if you don t like salad pick 7 things anyway) What food group do each of them fall under? (the food groups are Grains, Vegetables,

More information

HEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month

HEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not

More information

Chapter 02 Tools of a Healthy Diet

Chapter 02 Tools of a Healthy Diet Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.

More information

Canada s Food Supply: A Preliminary Examination of Changes,

Canada s Food Supply: A Preliminary Examination of Changes, Canada s Food Supply: A Preliminary Examination of Changes, 1992-2002 Canada's Food Guide to Healthy Eating, released in 1992, is a key nutrition education tool for Canadians aged four years and over.

More information

By the end of the lesson students will be able to: Healthy Living Unit #1 Healthy Eating. Canada s Food Guide. Healthier Food Choices Are...

By the end of the lesson students will be able to: Healthy Living Unit #1 Healthy Eating. Canada s Food Guide. Healthier Food Choices Are... Healthy Living Unit #1 Healthy Eating Lesson #1 Making Healthier Food Choices Healthier Food Choices Are... follow Eating Well with, By the end of the lesson students will be able to: Apply health knowledge

More information

Portion Sizes. Lesson. By Carone Fitness. Portion Sizes

Portion Sizes. Lesson. By Carone Fitness. Portion Sizes Lesson By Carone Fitness How Much? For some, the problem is not what they are eating, but how much they are eating. Many people find it difficult to eat fewer calories because they do not know how many

More information

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University

More information

2. food groups: Categories of similar foods, such as fruits or vegetables.

2. food groups: Categories of similar foods, such as fruits or vegetables. Chapter 2 Nutrition Guidelines: Tools for a Healthy Diet Key Terms 1. nutrient density: A description of the healthfulness of foods. 2. food groups: Categories of similar foods, such as fruits or vegetables.

More information

Kaiser Permanente Healthy Eating Environment

Kaiser Permanente Healthy Eating Environment Kaiser Permanente Healthy Eating Environment Kaiser Permanente aspires to improve the health of our members, employees, our communities and the environment by increasing access to fresh, healthy food in

More information

Aligning Food Composition Tables with Current Dietary Guidance for Consumers

Aligning Food Composition Tables with Current Dietary Guidance for Consumers Aligning Food Composition Tables with Current Dietary Guidance for Consumers Suzanne P. Murphy, PhD, RD Professor Emeritus Cancer Center of the University of Hawaii Dietary Guidance for Consumers Several

More information

Nutrition and Health Info Sheet: Dietary Guidelines for Americans,

Nutrition and Health Info Sheet: Dietary Guidelines for Americans, Nutrition and Health Info Sheet: Dietary Guidelines for Americans, 2015-2020 For Health Professionals Produced by: Ashley A. Thiede Krista Neary, B.A. Sheri Zidenberg-Cherr, PhD Center for Nutrition in

More information

TEST NAME:Cells and Health TEST ID: GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment

TEST NAME:Cells and Health TEST ID: GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment TEST NAME:Cells and Health TEST ID:1326431 GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment Cells and Health Page 1 of 15 Student: Class: Date: 1. Which best

More information

What Does My Body Need to Grow?

What Does My Body Need to Grow? What Does My Body Need to Grow? If you want to be healthy and have the energy for all your favorite games and activities, then you need to eat food that is good for you and that will make you strong. How

More information

2010 Dietary Guidelines for Americans

2010 Dietary Guidelines for Americans 2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description

More information

Beverage Guidelines: 1 up to 3 Years

Beverage Guidelines: 1 up to 3 Years Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free

More information

Eat and Enjoy a Variety of Fruits and Vegetables on MyPlate

Eat and Enjoy a Variety of Fruits and Vegetables on MyPlate Joanne Slavin, PhD., RD Professor University of Minnesota Eat and Enjoy a Variety of Fruits and Vegetables on MyPlate Academy of Nutrition & Dietetics DPG School Nutrition Services Webinar February 15,

More information

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown Nutrition Basics Health, Wellness & Fitness Brenda Brown bbrown9@asu.edu Why do we eat? Building blocks to fuel our bodies Hunger Don t want to starve Socialization Emotional eating or not eating when

More information

Eating Healthier: Six Simple Steps

Eating Healthier: Six Simple Steps Eating Healthier: Six Simple Steps Most of us are interested in learning how to eat a healthier diet. As a coach, you can support your client by making simple suggestions as well as giving her resources

More information

For the Lifespan: The Caregiver Guide Module 10 Eating Healthy for Life

For the Lifespan: The Caregiver Guide Module 10 Eating Healthy for Life For the Lifespan: The Caregiver Guide Module 10 Eating Healthy for Life Introduction Healthy Living is Important for Everyone: Improves health Reduces the risk of major diseases Improves immune function

More information

ALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS

ALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:

More information

Website for this presentation

Website for this presentation Website for this presentation http://www.extension.iastate.edu/4h/ publicinfo.htm Dietary Guidelines for Americans and My Pyramid www.healthierus.gov/dietaryguidelines http://mypyramid.gov What are the

More information

Sodium Reduction Strategies: State-level Opportunities. Jill Birnbaum Vice President, State Advocacy & Public Health

Sodium Reduction Strategies: State-level Opportunities. Jill Birnbaum Vice President, State Advocacy & Public Health Sodium Reduction Strategies: State-level Opportunities Jill Birnbaum Vice President, State Advocacy & Public Health 1 AHA 2020 impact goal By 2020, to improve the cardiovascular health of all Americans

More information

Obesity Trends:

Obesity Trends: Obesity Trends: 1985-2014 Compiled by the Centers for Disease Control and Prevention Retrieved from http://www.cdc.gov/obesity/data/prevalencemaps.html Organized into two groupings due to methodological

More information

OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001

OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001 OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES Presented By William C. Balek International Sanitary Supply Association March 30, 2001 I INTRODUCTION The regulation of food safety in the United

More information

CHILD AND ADULT MEALS

CHILD AND ADULT MEALS UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout

More information

Estimated mean cholestero intake. (mg/day) NHANES survey cycle

Estimated mean cholestero intake. (mg/day) NHANES survey cycle 320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)

More information

2. SAMPLING. U.S. Department of Energy. 201 Varick Street, 5th Floor New York, NY i

2. SAMPLING. U.S. Department of Energy. 201 Varick Street, 5th Floor New York, NY i Section 2, Vol. II Rev. 0 2. SAMPLING U.S. Department of Energy 201 Varick Street, 5th Floor New York, NY 10014-4811 U.S. Department of Energy 2 - i Table of Contents, Vol. II Rev. 0 Page 2. Sampling...2.1-1

More information

Warm up # 76. What do you think the difference is between fruits and vegetables? Warm up # 77

Warm up # 76. What do you think the difference is between fruits and vegetables? Warm up # 77 Warm up # 76 What do you think the difference is between fruits and vegetables? Warm up # 77 Which of these are vegetables and which of these are fruits? Apples Tomatoes Onions Pumpkin Lettuce Broccoli

More information

Emerging Science Supporting The 2005 National Research Council Perchlorate Risk Assessment

Emerging Science Supporting The 2005 National Research Council Perchlorate Risk Assessment Proceedings of the Annual International Conference on Soils, Sediments, Water and Energy Volume 11 Article 17 January 2010 Emerging Science Supporting The 2005 National Research Council Perchlorate Risk

More information

The policy outlines the access to healthy meals throughout the day.

The policy outlines the access to healthy meals throughout the day. WELLNESS POLICY. TWIGGS COUNTY SCHOOL NUTRITION Twiggs County Board of Education Wellness Policy Effective Date: September 30, 2014 Last Update: September 2015 Revised: September 2016 Wellness Policy Summary

More information

Personal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness.

Personal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness. Nutrition Guidelines It is well accepted that consumer eating habits are greatly influenced by the types and quantities of foods made available to them. Personal Touch Food Service is committed to supporting

More information

Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion

Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Just Ask for Whole Grains Conference Kansas City, Missouri November 5, 2007 Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Dr. Robert C. Post, Deputy Director Center for Nutrition

More information

Nutrition And You. An Orange a Day

Nutrition And You. An Orange a Day Nutrition And You Anatomy of The Healthy Eating Pyramid Healthy Eating Pyramid s 9 Food Groups An Orange a Day Anatomy of the Healthy Eating Pyramid. Activity is represented as the foundation of this pyramid.

More information

4. Why is there a person walking up the stairs on the side of MyPyramid?

4. Why is there a person walking up the stairs on the side of MyPyramid? Name Hour Video Worksheet Directions: After watching MyPyramid: Pass It On! answer the following questions. 1. What do the bright bands of color represent on MyPyramid? 2. Name the food group for each

More information

ABLE TO READ THE LABEL?

ABLE TO READ THE LABEL? ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/

More information

PERCHLORATE FACT SHEET

PERCHLORATE FACT SHEET PERCHLORATE FACT SHEET Contaminant In Water As Maximum Contaminant Level (MCL*) Perchlorate ClO4 - Massachusetts MCL (2006) = 2 µg/l California MCL (2007) = 6 µg/l US EPA national MCL pending Sources of

More information

2012 Medicaid and Partnership Chart

2012 Medicaid and Partnership Chart 2012 Medicaid and Chart or Alabama $525,000.00 $4,800.00 Minimum: 25,000.00 Alaska $525,000.00 Depends on area of state; Minimum: $113,640 $10,000 in Anchorage $1,656 Minimum:$1838.75 Maximum:$2,841 Minimum:

More information

Youth4Health Project. Student Food Knowledge Survey

Youth4Health Project. Student Food Knowledge Survey Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic

More information

BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/ /2016)

BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/ /2016) BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/2015-2015/2016) Contents 1 Introduction... 1 2. NDNS findings on intake compared to nutrient-based recommendations...

More information

Michigan Nutrition Network Outcomes: Balance caloric intake from food and beverages with caloric expenditure.

Michigan Nutrition Network Outcomes: Balance caloric intake from food and beverages with caloric expenditure. DRAFT 1 Obesity and Heart Disease: Fact or Government Conspiracy? Grade Level: High School Grades 11 12 Subject Area: Mathematics (Statistics) Setting: Classroom and/or Computer Lab Instructional Time:

More information

Tips for making healthy food choices

Tips for making healthy food choices Tips for making healthy food choices A diabetic diet is all about balance and the choices you make. It works best when you eat a variety of foods in the right portions and at the same times each day. It

More information

Digestion and Excretion

Digestion and Excretion Digestion and Excretion Nutrition What do you think? Read the two statements below and decide whether you agree or disagree with them. Place an A in the Before column if you agree with the statement or

More information

July 15, Dear Ms. Davis,

July 15, Dear Ms. Davis, July 15, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101

More information

FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple

FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue

More information

Chapter 1: Food, Nutrition, and Health Test Bank

Chapter 1: Food, Nutrition, and Health Test Bank Chapter 1: Food, Nutrition, and Health Test Bank MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?

More information

3 THREE FUEL UP VS. FILL UP. LESSON. Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body.

3 THREE FUEL UP VS. FILL UP.   LESSON. Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body. LESSON 3 THREE Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body. Distinguish between nutrient-dense and empty-calorie foods and identify examples of each. www.eatsmart.org

More information

Developing Good Eating Habits in Children

Developing Good Eating Habits in Children 1 Developing Good Eating Habits in Children While children are young, they need to develop good eating habits that will last their lifetime. Mealtime is the ideal opportunity to set an example by creating

More information

Following Dietary Guidelines

Following Dietary Guidelines 26 What You ll Learn 1. Identify the recommended number of daily servings for each food group in the MyPyramid food guidance system. (p. 295) 2. List examples of foods from each of the food groups in MyPyramid.

More information

WHY DO WE NEED FOOD? FOOD AND DIET

WHY DO WE NEED FOOD? FOOD AND DIET WHY DO WE NEED FOOD? FOOD AND DIET Food gives us the energy required for chemical reaction to keep us alive Energy also required for many activities and to maintain body temperature Food also gives us

More information

How Does Citrus Fit? The 2010 Dietary Guidelines for Americans:

How Does Citrus Fit? The 2010 Dietary Guidelines for Americans: The 2010 Dietary Guidelines for Americans: How Does Citrus Fit? Gail C. Rampersaud, MS, RD, LDN Associate in Nutrition Research and Education Food Science and Human Nutrition Department IFAS, University

More information

Nutrition and Health Info Sheet: Dietary Guidelines for Americans,

Nutrition and Health Info Sheet: Dietary Guidelines for Americans, Nutrition and Health Info Sheet: Dietary Guidelines for Americans, 2015 2020 For Health Professionals Produced by: Ashley A. Thiede Krista Neary, B.S. Sheri Zidenberg-Cherr, PhD Center for Nutrition in

More information

Chapter 1: Food Guide Pyramid

Chapter 1: Food Guide Pyramid Chapter 1: Food Guide Pyramid Goals 1. When given a list of the five food groups on the USDA Food Guide Pyramid, student will read the name of each group and write the name in the appropriate place on

More information